Chicken & Pasta Teriyaki

 LF | DF

How It's done:

Sauce Ingredients

1/2 cup soy sauce
2 tbsp water
2 tbsp rice vinegar
1/4 cup light brown sugar
3/4 tsp garlic powder
1 tsp cornstarch

Chicken Pasta Ingredients

500g-700g chicken breast cut into strips
1 onion, sliced
Handful baby spinach
1 red capsicum, sliced
200-300g pasta/spaghetti, dry weight


Add all the teriyaki sauce ingredients to a small saucepan and whisk until combined. Cook over low heat until the sugar is dissolved. Continue whisking slowly until small bubbles form and the mixture thickens. Remove from heat and allow to cool. When the sauce is cool, transfer it to a clean bowl (reserving 6-8 tbsp for serving) and add the chicken pieces, ensuring they are thoroughly coated before allowing to marinate in the fridge for 2 hours or overnight. Heat a frying pan and add onion, capsicum and marinated chicken strips. Cook until tender before adding cooked and drained pasta. Toss to coat with reserved sauce before serving.

Cooking Time

20-25 mins